Big & Buttery Chocolate Chip Cookies. New Music From Alex Calder.

I know. Again with the chocolate chip cookies.

If you search the cookie category of ISITK you’ll see loads of recipes for chocolate chip cookies that I love. But I just cannot resist trying more recipes. Especially when “Big & Buttery” is in the title.

These Big & Buttery Chocolate Chip Cookies certainly live up to the name.

Large and thick, soft without being dense, these cookies taste like they came from a bakery.

I’ve made a few different recipes for cookies where you must refrigerate the dough overnight before baking, and they are almost always excellent. Especially if you have a warm kitchen that might cause cookies to overly spread if the dough is too warm, as well. You can also freeze the dough balls so you always have some cookies ready to bake at a moment’s notice.

Big & Buttery Chocolate Chip Cookies

Ingredients:

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 2/3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
12 ounces semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

Directions:

1. In a large bowl, cream the butter, brown sugar and sugar until light and fluffy. Beat in eggs and vanilla.

2. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.

3. Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper. Cover and refrigerate overnight.

4. To bake, place dough balls 3 inches apart on parchment paper-lined baking sheets. Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.

5. Preheat oven to 400°F.

6. Bake cookies 10-12 minutes or until edges are golden brown. Cool 2 minutes before removing from pans to wire racks; cool.

Yield: 2 dozen cookies

Recipe from Taste Of Home Magazine